Thanksgiving Salad is a gorgeous, vibrant addition to any menu, bursting with pomegranate, pears, pecans, & brie and dressed with a homemade balsamic vinaigrette!
I’m a sucker for a loaded salad. The more contrasting flavors and textures, the better. And if it’s a pretty salad, to boot? Can’t be beat.
This time last year, I concocted a festive red-and-green Holiday Honeycrisp Salad using some of my favorite salad ingredients. And, lo and behold, y’all seemed to agree that it was both beautiful and delectable, as it quickly became one of Five Heart Home’s most-pinned recipes on Pinterest. That salad immediately became our new family Christmas dinner tradition as well.
So this year, I decided that our Thanksgiving table also needs a new tradition: a fresh, vibrant salad to lighten up all of the buttery Sweet Potato Casserole and Bacon-Wrapped Green Beans and Creamy Cheesy Corn. And since I can’t resist a combination of fresh mixed greens, sweet fruit, crunchy nuts, salty cheese, and zesty vinaigrette, I decided to start with those ingredients as my template.
Since my other holiday salad centered around apples, I decided to make juicy pears the star of this Thanksgiving Salad. The thinly sliced pears are complemented by ruby-red pomegranate seeds, speckling the salad like little jewels (seriously…aren’t they so pretty?!).
Since pears and pomegranates are already sweet, I decided to forgo my usual beloved candied nuts in favor of simple toasted pecans. Just promise me you won’t skip the toasting, as it makes the pecans extra crunchy and brings out a deep, nutty flavor.
As for the cheese, I wanted to branch out from crumbled Feta or blue cheese, which are my typical salad choices. I’ve had a recent (and heavy) obsession with Brie, and it turned out that little pieces of this creamy, salty, soft cheese were the perfect balance to the zippy greens, fresh fruit, and toasty nuts.
And finally…the dressing! I decided to go classic here with an effortless homemade Balsamic Vinaigrette. It’s silky, zesty, and adds a perfect touch of acidity to the salad. It’s also tasty enough to lick the bowl clean…but that might be rather off-putting to the other Thanksgiving guests in attendance, so do your best to refrain. 😉
So how did this experimental Thanksgiving salad go over ’round these parts? Well, I tested the recipe out on my friends at a church meeting over the weekend, annnnnd…it was a smashing success. In fact, everyone agreed that Y’ALL need to make this Pomegranate, Pear, Pecan, & Brie Salad for Thanksgiving! And Christmas! And New Year’s! I’m pretty sure that once you do, it’ll become a new holiday tradition. (Just remember! Don’t lick the bowl ’til you get it back to the kitchen…)
More holiday recipes…
And in case you’re looking for a free Thanksgiving printable or two…